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Consumer Trends

What's driving diners' choices around meat?

 By Sara Rush Wirth on Aug. 05, 2019

Consumers are clearly interested in more veggies at the center of the plate—but that doesn’t mean meat is losing favor. So what’s resonating with meat eaters?

Top 100 Independents

Keens Steakhouse

 Dec. 31, 1969

Its famous 26-ounce mutton chop is seared in a 1,000-degree broiler before being moved to a 500-degree oven for finishing.

Top 100 Independents

Harry Caray's Italian Steakhouse

Dec. 31, 1969

The historic Dutch Renaissance Revival-style building that houses Harry Caray's was built in 1895.

Top 100 Independents

Prime & Provisions

Dec. 31, 1969

A stylish steakhouse from the owners of Chicago hot spots Bull & Bear, Siena Tavern and Public House.

Top 100 Independents

BOA Steakhouse

Dec. 31, 1969

In the Year of the Steakhouse, BOA added larger steaks—tomahawk cuts and porterhouse—to its menu.

Top 100 Independents

Gibsons Bar & Steakhouse

Dec. 31, 1969

Parent Gibsons Restaurant Group opened an Italian steakhouse, Gibsons Italia, in Chicago in October 2017.

Top 100 Independents

Joe's Seafood, Prime Steak & Stone Crab

Dec. 31, 1969

A $45 order of stone crabs can be home-delivered in less than an hour.

Top 100 Independents

Carnevino Italian Steakhouse

Dec. 31, 1969

B&B's three Vegas properties—Carnevino Italian Steakhouse, B&B Ristorante, and Otto Enoteca e Pizzeria—all closed in July 2018.

Top 100 Independents

RPM Steak

Dec. 31, 1969

RJ, Jerrod and Molly Melman—children of famed Chicago restaurateur Rich Melman—are among partners in RPM Steak.

Top 100 Independents

Quality Meats

Dec. 31, 1969

Parent Quality Branded will open a Quality Eats steakhouse in Chicago.

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